Rhubarb Scones

This is a fantastic summer breakfast idea. Up here in the Midwest, rhubarb is growing rapidly and (at least in my house) sometimes there aren't enough recipes to use it up. I really enjoy cooking with rhubarb because it has almost no carbohydrates and it's so easy to grab out of the garden. These light scones are simply to make and delicious to eat! So without further adieu: 

Rhubarb Scones:

Scone Ingredients:

- 2 large stalks rhubarb, thinly sliced crosswise
- 7 tbsp Splenda (divided)

- 2 1/2 cups almond flour
- 1/2 cup golden flax seed meal
- 1 tbsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 6 tbsp butter, melted
- 1/2 cup chopped, toasted pecans (optional)

Topping Ingredients:
- 1 tsp Splenda
- 1/4 tsp cinnamon

Instructions:
1. Preheat oven to 325F and line a baking sheet with parchment paper.
2. In a medium bowl, toss together sliced rhubarb with 3 tablespoons of the Splenda. Let sit.

Step 2

3. In a large bowl, combine almond flour, flax seed meal, remaining Splenda, baking powder, and salt. Stir in eggs and melted butter until dough just comes together.
4. Stir in rhubarb mixture and chopped pecans until well distributed.
5. Turn dough out onto prepared baking sheet and form into a rectangle about 1 inch thick (should be about 6 by 8 inches). With a sharp knife, cut into 6 even squares. Then cut each square diagonally into two triangles.
6. Gently lift scones and spread around baking sheet so they have room to rise. Bake 25 to 28 minutes, or until golden brown and just firm to the touch.

Step 5

Step 6

7. In a small bowl, combine Splenda and cinnamon. Lightly sprinkle over hot scones and let sit 15 minutes.

Nutrition Information:Serving Size: 1
Serves: 12
Carbohydrates: 7.6 grams
Fiber: 4.3 grams

I found this recipe from my new favorite blog entitled: All Day I Dream About Food. The writer's recipes are low in carbohydrates and gluten free. I encourage you to check it out! :)

First Diaversary!

Today marks my 1^st Diaversary! One year ago today, I was diagnosed with Type 1 diabetes.  And what a year it has been. There have been ups and downs, highs and lows … literally … but it has been an amazing year.

I would like to say thank you to my friends. When I was diagnosed with diabetes, immediately I had friends encouraging me and supporting me. There were calls, notes, and visits to let me know that they were thinking of me. But this support wasn’t only at the beginning. It has only grown over the course of this year. On one occasion, I was with some friends late at night and I was acting pretty crazy. This is not unusual for me at all, but this time, it was due to my blood sugar being in the 20’s. I didn’t think I was low, but my friends forced me to check my blood sugar and eat some food. If they weren’t there, I’m not sure what would have happened. They sometimes know me better than I know myself. They are always there to laugh at my diabetes jokes with me and make up some of their own. I feel truly blessed to have such supportive and loving friends as I do. Thanks, guys!

Also, I pass the biggest thank you onto my family. I would not be where I am today without your constant support. From counting carbs in the meals that are cooked to sitting with me in the middle of the night when my blood sugar is low, my family is always there. I really do not know what I would do if I was not surrounded by so much love. Sometimes my family laughs with me when I’m crazy and low and sometimes they cry with me when I’m getting sick of the rollercoaster. But through everything, they are there and always will be. I love you and thank you!   

I have learned to let God have complete control over my life. As much as a might try, there are simply some aspects of diabetes that I am unable to control. But I am able to live peacefully, knowing that God holds me and cares about me. There have been countless times when I have been in a dangerous situation (diabetically) and God has provided His protection. God has taught me so much through having diabetes! I look back upon this last year, only to see diabetes as a blessing in my life. 

The Big Picture

Last week, my blood sugar numbers were crazy! Most of the time, they were in the 200s and 300s and I couldn't seem to get them down. I was giving myself extra insulin, exercising more, and even eating a little less at mealtimes. But nothing seemed to be working. Fortunately, I didn't have ketone issues with all those high numbers. Even so, I was getting pretty frustrated with what my body was doing.

On top of my diabetes going out of control, I was stressed out with school, violin, and work. Semester finals were coming up and I was getting towards the end of my strength rope. This is usually the point when God does something drastic to regain my attention on what's truly important: Him. Last week was no different. Here's how it went:

Last Wednesday, my supper blood sugar was 300. My nine o' clock reading was 225. I was going to bed and I set my alarm for 3:00 am because every Wednesday I have to get up in the middle of the night to check my number. At around 1:00 am, I woke up to a horrible feeling. I was extremely hot. My body was physically going crazy! An anxious feeling swept over me. Right away, I knew that something was wrong. I checked my blood sugar and it was 43. Quickly, I ate probably about 40 carbs worth of food, trying to get my blood sugar up and calm myself down. Eventually, I fell back asleep and things started to get back to normal.

The next day I thought about the previous night. What if I hadn't woken up? I was really tired; what if I had simply slept through my feelings of low blood sugar? Obviously, if that was the case, I would never have woken up. My family would have had no reason to check on me at one in the morning. I would have died. As scary as this was for me to think about, I learned two very important lessons from this experience:

1. God is always in control. He was the reason I woke up. I can't control everything in my life...I can barely control anything in my life! He has my life and can do with it as He chooses. I know that He will always take care of me and He knows what's best for me.


2. You just never know about life. What if I had died last week. Would these finals have mattered? Would stressing about getting things done have mattered? No. I'm not saying that I'm never going to study again because I might kick the bucket in the middle of the night. I'm saying that this experience taught me to have a new perspective on life. Spend time with family and friends. Enjoy their company. Appreciate every moment. Don't waste time arguing about stupid little things. When I thought about

the conversations I had on Tuesday, there were so many things I regretted. Tell others that you love them and care about them. I look at life and I realize that I'm so blessed to be living in such a beautiful world. Every day I wake up is a new day that God has plans for. It doesn't matter how many days are left, but what we do with them.

A Diabetic Thanksgiving

Happy Thanksgiving! I hope you all had a wonderful day! This was my first Thanksgiving since I've had diabetes, so obviously a few changes were made from the usual "eat-til-you-drop" attitude that I have had in the past. My family always eats the "Big Dinner" at around three in the afternoon. Fortunately for me, this meal fell over my fifteen carb three o'clock snack. WIN! So there I found my challenge: Thanksgiving dinner in 15 carbohydrates. It followed as such:

~ A huge helping of sugar-free strawberry Jello (FREE)
~ A serving of turkey (FREE)
~ A lot of green beans (FREE)
~ A small portion of mashed potatoes (8-10 carbs)
~ 1/2 piece of lefse, sweetened with Splenda instead of sugar (12-15 carbs)


So I overdid my carbs a little bit, but it was worth it! It was an amazing day to celebrate all of the things we have to be thankful for. Especially this year, I was so thankful for God's provision over my life the last six months that I have had diabetes. There have been many ups and downs,  but I am grateful that through it all, my Heavenly Father continues to show me his paths and get me through tough times.

Last summer, I started writing in a Thankful Journal at the end of every day, expressing gratitude for things in the day that I usually take so for granted. This has really opened my eyes to be aware of how many blessings God puts in our lives. This poses the perfect Thanksgiving question: How often do we take a moment in our busy days to just be still and think about all the gifts God has blessed us with? I certainly don't do it enough. But I can tell you that spending five minutes every night to write what I am thankful for in my day is sometimes the best five minutes of my whole day. When I am upset, crabby, or self-pitying myself, I usually don't want to write down what I'm thankful for. But I will sit down and do it anyway. When I do, my mood is entirely changed. How can it not be? God our Creator is so amazing that I cannot remain upset when I am focusing on His wondrous deeds in my life.

 
On this Thanksgiving weekend, I am looking at my Thankful Journal over the past six months. I will never be able to express how much I love God and am thankful for Him in my life!

International Diabetes Day

Happy International Diabetes Day! Many people wore blue today to show their support for diabetes. I was decked out in about seven different shades of the color, which, despite portraying an epic fashion faux pas, was surprisingly encouraging. In fact, this entire day seemed to brighten my spirits in regard to this disease that I live with every day. Somehow, I felt proud to be a diabetic today. This day was a reminder to me that diabetes isn't a set-back in life. It is a part of my life.

We all have struggles in life, whether it be a disease or a difficult situation that we are being faced with. But I think we could all use a day like International Diabetes Day. A day, not to celebrate the problem, but to celebrate how far we have come. We can look back and appreciate the people that have supported us in our times of hardship. We can be proud of ourselves for continuing on, despite frustrating circumstances.

Today, my family wore blue for me. My teacher wore blue for his diabetic students. My diabetic friends and I made jokes about our mutual disease. It was a day that reminded me that I am proud of my diabetes and that I am so thankful for the countless people around me who help to uphold me during the hard times.

I am also so grateful to my Heavenly Father for His grace. There are so many situations where I do not make the best choices in regard to diabetes and I prefer to put my own selfish desires over the care of my body, His temple. But He is so forgiving and is always willing to give me another chance.


For all of you who are going through a difficult time right now, I encourage you to make your own "Day." A day where you can look at the positives in life; look for the celebrations. I know that sometimes it can be hard to find, but God will always place His blessings in our lives. We might just need to take a day to look a little harder!

Another First

I'm still a pretty new diabetic, so I continue to experience "firsts" in this journey. A few days ago I was reminded of this as it was the first time that I have gotten really sick since I've had diabetes. When I first was diagnosed with diabetes, the doctors and nurses gave me information at the hospital about what to do on "sick days" and everything. But I thought at the time that feeling ill would be the same whether or not I had this disease. Like many other times in my life, I was proven wrong!

It all started because my numbers were going a little wonky. Highs and lows within hours for no explainable reason. I thought this was a little odd, but that's what life is for, right? Keep it interesting? ;) Then after a short while, I was experiencing the cold symptoms. Normal, I thought. I'm just getting the cold that's going around. And it was fairly normal for the rest of the day.

I was anticipating on getting up and ready for school the next morning as usual. But the moment I woke up, I knew that wasn't an option. So I stayed home from school for a couples days. This felt almost entirely like the yucky cold that goes around, but the difference was adding diabetes to the equation. I was surprised to discover that when I checked my numbers before meals, they were in the 200s and 300s. This is definitely unusual for me as I try very hard to control my numbers to where they should be. Even after giving myself extra insulin to correct at suppertime, I was still at 358 and nine o' clock. Not only was I disappointed that my numbers were high, I also didn't get my normal nine o' clock snack. Oh well, life goes on.

The next morning I did some serious research into being sick with diabetes. Here are a few big things I came up with. If you are a diabetic, you might want to keep these things in mind if you ever have a couple sick days.

1.) High numbers are normal. High numbers and even high to low fluctuations are normal when you are sick because your body is under stress. To deal with this stress, your body releases hormones that help it fight disease. But these hormones have side effects. They raise blood sugar levels and interfere with the blood sugar-lowering effects of insulin.

2.) Check your ketones. None of us like to do this, right? We forget, it gets busy, we just don't want to. But it really is important. Because of the higher numbers, you may find that you have ketones. Even if you aren't above the 240 point, doctors will still tell you to check your ketones every 4-6 hours when you are sick. If you have moderate to high ketones, but you don't know that or you don't treat it, it can result in a coma and even death. Okay, I know that seems very serious and it is. But it doesn't have to be something to worry about if you simply check your blood glucose and your ketones often.

3.) Drink A LOT. No matter if you have diabetes or not, your body needs some extra fluids to fight against this sickness. But also, to help prevent having ketones, the more you drink, the faster your body flushes out ketones. Hot tea is perfect. There are many different flavors and there aren't any carbs.

 4.) Check your cold medicine. Make sure you read the labels of the cold medicine you are going to take. A lot of them tell you to ask your doctor before using if your have diabetes. That is very important. You don't want to make anything worse by taking something that is going to harm you more than help you. Also, there are many diabetic-friendly cold medicines that you can find at your local pharmacy. That way, you know for sure that it is safe for you.

The biggest thing about being sick with diabetes is simply to be aware of your body. I'm sure that everyone is different. These are just a few things that I learned while experiencing another first in my diabetic journey. I hope that this information can help in some way.

No-Noodle Zucchini Lasagna

Okay, I feel like our first reaction to anything with zucchini is a negative one. But it can be substituted into many different recipes to make foods healthier and lower in carbohydrates. Pasta is very high in carbs, but I love to eat lasagna. My sister found this recipe and we tried it. It is actually very good. It doesn't taste identical to regular lasagna, of course, but it is a nice option for a healthier meal filled with energy-giving veggies.

Prep Time: 30 minutes
Cook Time:  1 hour
Servings: 8

Ingredients:
- 2 large zucchini
- 1 Tbsp salt
- 1 pound ground beef
- 1 1/2 tsp ground black pepper
- 1 small green pepper, diced
- 1 onion, diced
- 1 cup tomato paste
- 1 (16 ounce) can tomato sauce
- 1/4 cup red wine
- 2 Tbsp chopped fresh basil
- 1 Tbsp chopped fresh oregano
- Hot water as needed
- 1 egg
- 1 (15 ounce) container low-fat ricotta cheese
- 2 Tbsp chopped fresh parsley
- 1 (16 ounce) package frozen chopped spinach, thawed and drained
- 1 pound fresh mushrooms, sliced
- 8 ounces shredded mozzarella cheese
- 8 ounces grated Parmesan cheese


Directions:
1. Preheat oven to 325 degrees. Grease a deep 9x13 inch baking pan.
2. Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander. *
3. To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.
4. Meanwhile, stir egg, ricotta cheese, and parsley together in a bowl until well combined.
5. To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Than layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
6. Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees, and bake an additional 15 minutes. Let stand for 5 minutes before serving.

Nutrition Information: (Per Serving)
- Calories: 494
- Total Fat: 27.3g
- Cholesterol: 121mg
- Sodium: 2200mg
- Total Carbs: 23.2g
- Dietary Fiber: 5.8g
- Protein: 41.3g

* We found that it was helpful to make sure that you have enough time earlier in the day to dry the zucchini.

Changing Times

School started again about two weeks ago and I knew it was going to offer some changes regarding my diabetic health. As I have mentioned before, I got diagnosed with diabetes on the last day of school this last year. So I haven't had the opportunity to observe how the "school year schedule" affects my body until now. And, to be honest, these last two weeks have been a little difficult.

I am a very active person. Since being diagnosed with diabetes, I have grown to love moving my body and stay busy with active projects. However, being forced to sit for seven hours every day, five days a week, has definitely altered my blood glucose numbers. I am usually normal at breakfast, a little high at lunch, and in the two-hundreds at suppertime. Even with the insulin increases that I have done, it stills seems to be consistently high later in the day. 

This can create some frustration when, after treating myself with the correct amount of insulin for my numbers shown, I get lows before bedtime. It will sometimes jump from mid two-hundreds to below seventy within a few hours. I almost feel like my blood sugar is playing a ping-pong match in my body. It can be hard for me not to feel upset, disappointed, or even guilty for my numbers to not be where I want them. I have had to remind myself often that this is simply an adjustment time. I'm sure every diabetic could have a story or situation where he or she could not control their body the way they would like because of their circumstances.

I think that's the key word: circumstance. But the thing that I keep telling myself for encouragement is that it's not what my circumstances are, but how I choose to react to them. I am learning to take it day by day, or sometimes simply moment by moment. I do what needs to be done; I correct or adjust the insulin dosage according to what my record book says I have to. I don't try to tackle this whole situation to fix it because I just can't. 

Over the last four months, I have really come to love this disease that I have. But there are good days, and there are difficult days. Sometimes, it just takes some time to learn how to deal with the hard ones. By the support of family and friends, by the determination in each of us, and by the grace of God, we have the hope that we can and will keep going.

Black Forest Cheesecake Delight

This is a recipe that my sister found in the Philadelphia Cream Cheese Cookbook. But she tweaked it a little bit so that it would be more "diabetic approved."






Ingredients:

Crust:
- 1 cup sugar free chocolate wafer cookie crumbs
- 2 tbsp butter (melted)

Cheesecake Part:
- 2 8oz packages cream cheese (1  1/3 less fat, 1 fat free)
- 2/3 cup Stevia (or another sugar substitute)
- 2/3 cup egg whites
- 6 oz semi-sweet chocolate chips (melted)
- 1/4 tsp almond extract

Topping:
- Sugar free Cherry Pie Filling
- Sugar free Whipped Topping

Directions:

Combine sugar free chocolate wafer cookie crumbs and butter. Press onto bottom of a 9 inch spring-form pan. Bake at 350 degrees for 10 minutes.

Combine cream cheese and Stevia on medium speed until well blended. Add egg whites and mix well. Blend in semi-sweet chocolate chips and almond extract. Pour over crust. Bake at 350 degrees for 45 minutes. Loosen from pan, cool before removing. Chill. Top with sugar free cherry pie filling and sugar free whipped topping.

Nutrition Information: (Serves 12)
 Serving is 1 slice:
- Fat: 13 grams
- Carbs: 25.5 grams

Chocolate Chocolate Chip Cookies

It would be the understatement of the year to say that I love chocolate. I ADORE chocolate! However, I am a diabetic, so I have had to do a little extra looking to find cookies with high chocolate content but low carb content. I am proud to say that I have found such a cookie! :) These are so good (whether or not you're diabetic)!

Ingredients:
- 1/2 cup ( 1 stick) butter or margarine, softened
- 1/4 cup sugar
- Sugar substitute equal to 1/2 cup of sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup flour
- 3 tablespoons cocoa powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons skim milk
- 1/3 cup semi-sweet chocolate chips

Directions:
- Preheat oven to 375°F
- In medium bowl, beat butter, sugar, and sugar substitute until well blended. (That should take about 3 minutes.)
- Add egg and vanilla and beat until combined.
- Sift together flour, cocoa powder, baking soda, and salt.
- Alternately add milk and flour mixture to butte and sugar mixture, beating until well blended between additions.
- Stir in chocolate chips.
- Drop by teaspoonfuls onto ungreased cookie sheet. Press flat.
- Bake 7 to 9 minutes or just until set.
- Remove from cookie sheet to wire rack and cool completely.

Nutrition Information: (Per cookie)                        
- Calories: 50
- Protein: 1 gram
- Fat: 3 gram
- Carbohydrate: 5 gram
- Cholesterol: 5 mg
- Sodium: 50 mg

Exchanges:
- 1 vegetable
- 1/2 fat

Low Glycemic Food List

Shortly after returning home from the hospital after discovering that I had diabetes, I did a lot of research into the disease and important foods to incorporate into my "new" diet. I came across this list of low glycemic foods. These things are helpful to keep in mind for those who are diabetic because it can help improve glucose control. This is because all of these foods take a longer time to digest, so the blood sugar levels rise slower than with other foods.
* This article/list was written by Dominique Brooks in 2010. However, most of the information comes from the American Diabetes Association.


Whole Grains
- Causes blood sugar levels to rise more slowly because they contain significant amounts of fiber
- Pasta and converted rice also have a low glycemic index
- Examples: barley, bulgar, and rolled oats

Foods with Protein
- Beans (Ex: peas and lima beans) are high in fiber and protein
- Lean meats and fish have lower glycemic values

Vegetables
- Most vegetables contain fiber
- Selecting fresh or raw vegetables may offer additional benefits for people with diabetes
- Examples: spinach, turnip greens, zucchini, okra, brussel sprouts, and eggplant

Healthy Fats
- Monounsaturated and omega-3 fats
- When consumed in moderation, these foods offer additional health benefits
- Examples: olive oil, flaxseed oil, fish, and nuts

Dairy Products
- Low-fat or nonfat
- Examples: Skim milk, low-fat yogurt (with or without fruit), low-fat cheeses, sour creams, and cottage cheese

Eating Right

Eating healthy involves eating natural foods. For diabetics, it is very important to incorporate those natural nutrients into the diet. This is because it can be very helpful in managing your blood glucose levels. Here are some foods that should be in your diet:
*Note: The following information is written by Dr Susan Jewell. I found it extremely helpful in planning meals, so I hope it will be the same for you.

Vegetables and Soy Protein: 

~ Provides body with essential minerals and nutrients to help manage and control blood sugar levels. 

~ Maintains proper bodily functions and biochemical reactions. 

~ Leafy, green vegetables (Ex: spinach, broccoli and brussels sprouts) are excellent sources of potassium and magnesium, low in carbohydrate content, and have few calories. 
~ Soy plant products (tofu, soy milk, tempeh) are natural high grade proteins that can be easily absorbed into the body. 
~ Vegetables and some soy products have a low glycemic index, a beneficial health indicator for diabetes.

Magnesium:
~ Important for the regulation of insulin in the body and controlling blood sugar levels.
~ Diabetic patients should increase their daily intake of magnesium rich foods such as spinach, oats, cashews, whole grains, bananas and green leafy vegetables.

Fruits:~ Provides essential minerals for a healthy body and are low in calorie and carb content.
~ Cranberries, pomegranates, apples, citrus fruits, bananas, papayas, and oranges have high nutritional content and a low glycemic index.

Herbs and Spices:
~ Some possess anti-diabetic properties which can help to manage and reduce some of the symptoms of diabetes.
~ Herbs like garlic can lower blood sugar levels.
~ Cinnamon contains natural active ingredients with insulin-enhancing activities and antioxidant effects.
~ Tumeric and gooseberry can increase the activation of pancreatic cells to increase insulin production.

High Fiber Foods:
~ Can reduce the symptoms of diabetes because it can lower the requirement for insulin in the body and help create a slower release of glucose in the blood.
~ Foods rich in fiber include: chickpeas, oatmeal, beans, barley, and peas.
~ Natural fiber foods like corn and lentils can also help to reduce blood sugar levels.
~ High fiber foods contain chromium, which is important for vital biochemical reactions in the body.

Exercise: A Daily Routine

For diabetics, both type one and type two, it is important that exercise is a part of the daily routine. But this is essential in everyone's lives as well. It can be difficult and even dangerous to do a lot of strenuous moving outside during these hot summer months. However, it is still imperative that exercise is performed. Here are some helpful tips that I read about that have helped me. (This is not all my own ideas or writing.)

Use a Pedometer

You can use a pedometer to track how many steps you take each day. Experts suggest you build up to 10,000 steps a day (5 miles).

Here’s how to start:

~ First, check how many steps you do now. Wear the pedometer for a week or two. Find out the average steps you take each day

   ~ Once you know your starting point, try to up your daily average by 500 steps every couple weeks.

~ Before you know it, you’ll hit 10,000 steps a day!

Quick Tips

~ Stretch for 5-10 minutes before and after every walk.

~ Keep a good posture. Gaze forward, not down at the ground, with your chin level and head up.

~ Stay hydrated by drinking 8 ounces of water before you begin your walk.

~ Wear shoes designed for walking for greater comfort and injury prevention.

~ Your walks don’t have to be long and strenuous to be beneficial. A walk to the store or through the mall counts too.

Be Safe: Don’t forget: important

~ Wear your diabetes I.D.

~ Check your blood glucose before exercise (If it’s too low (under 80 mg/dL), eat a piece of fruit, a few crackers, or glass of milk.)

~ Check your blood glucose after exercise 

~ Carry a snack to eat if you’ll be active for a few hours.

Did You Know?

By walking just an extra five minutes a day you can burn an additional 24 calories per workout. That may not seem like much, but over the course of one year it adds up to a total of 8,760 additional calories burned.

"You were bought at a price [Jesus death on the cross]. Therefore honor God with your body." ~1 Corinthians 6:20

Treating Yourself to Summer!

For diabetics and non-diabetics alike, summer can be a difficult time to eat healthier. There are so many picnics, bonfires, potlucks, get-togethers, and so forth. It can be hard to say 'no' because, after all, it's summer, right? It's a time to relax and have fun...not think about good vs bad food. But I have been coming up with some options for myself that might work for you as well. (Some of these ideas are centered around a diabetic lifestyle and some are not.)


~ "Sticking" to Portions: I love fruit so much! And this is a food that is a necessity for any healthy lifestyle. However, unfortunately it has carbs. So here's an idea to make sure that you aren't overdoing it on the fruit carbs when entertaining guests for a summer get-together. Instead of making a fruit salad in a large bowl, when it can be easily overeaten (and overcarbed), put together Fruit Kebobs! Put the amount of fruit that is your carb serving on each stick, then enjoy! It is also a fun and creative way to serve a meal also. (This idea can certainly apply to meat, potatoes, vegetables, or other foods that you can put on a stick. :) )

~Cool and FREE: There are so many ways to stay cool in the summer and not consume carbs or fat. Obviously, if you go to the store, you can find sugar-free popsicles which is a FREE FOOD! But eating sixteen of those a day can get a little old and boring. Here are some options that you can do from home to mix it up a little bit.

  - Coffee: I'm am avid coffee drinker. Iced coffee is a great way to cool down in these hot summer days. It's simple: Glass full of ice, pour coffee on said ice, add creamer to said mixture, stir, and enjoy. Another option is as follows: Get some popsicle making containers, pour coffee with creamer into the container and freeze. It's a tasty treat that will cool you down and give you the much needed coffee fix! 

  - Popsicles: While store bought popsicles are good, they do contain a slight amount of carbs so you can just sit with the whole box and eat them all. Here's a way that you can eat as many popsicles as you would like without worrying about counting any carbs. Mix together your favorite flavor of a sugar-free drink mix. Put that mixture into the popsicle making containers that you have. Freeze and enjoy. (Fun tip: Make a few different flavors that would taste good together and make layered popsicles!)


There will be more ideas to come on this subject. But meanwhile, enjoy these summer days and stay cool!

Starting the Morning Off Right

If you are anything like me, you love mornings and you love breakfast. Since recently discovering that I have diabetes, I have been trying different recipes and experimenting with various foods to see which ones work the best for me at breakfast time. I'll share with you some things that I have found I enjoy. These tips and suggestions are not only for my fellow diabetics out there. Living with diabetes is all about getting into a healthier lifestyle. And, as it is important that we all learn more about our health, anyone is welcome to take these tips as some food for thought. ;)

There are countless options for breakfast. Sometimes I love to spend time and make pancakes, muffins, coffee cake, and so on. But other mornings, I just need to get the carbs in me as soon as possible! Either way, you know what works for you. I'll be sending some recipes I like for the more time consuming breakfast preparations in the coming days and weeks. So now, let's focus on the quick-but-filling morning meals.

I'm a cereal lover and am used to eating whatever is in my cupboard. But, having diabetes has taught me to study the labels a little closer and find out how these seemingly similar cereals differ. Two tips:

1. Check the serving size: You may assume that one serving size fits all cereals...not true. In fact, a lot of cereals are tricky in that one may be 1/2 cup serving, another 3/4 cup, and others still 1cup. Get used to checking the serving size before you look at the Carbohydrate count.
2. Check the carbs: Make sure that the carb count is reasonable and healthy considering whatever dietary plan you are on. For my nondiabetic friends, check the sugar and even the fat. You may be surprised. There are plenty of fat-free cereals in stores now, so why put some unneeded fat in our bodies so early in the morning? ;) 

Usually for me, my cereal counts as two starches. I am allowed three at breakfast, so I always have one remaining. Here's where it gets yummy! This is one of my favorite quick breakfast treats. I get 12-grain, low carb bread. (8 carbs per slice)  (2 slices = 1 starch) I toast them, then I put fat-free cream cheese on both. (1 tablespoon of fat-free cream cheese = FREE FOOD) I still need to get a fruit in with my morning meal. So I will slice 2-3 strawberries (it depends on the size) and put them on my cream cheese covered toast. This is a surprisingly filling treat! And I get my last starch and fruit taken care of. 

Okay, breakfast would not be complete without...coffee, of course! It was a great moment in the hospital when I was told that coffee was a FREE FOOD! *Sigh of relief* I make my regular coffee and put sugar free, carb free (well, there's like 1 gram) Hazelnut creamer in and I'm set to go. 

Let's recap: I've got my cereal which is fat-free and low-sugar, my two slices of fresh strawberry and cream cheese toast, and a lovely cup of hot coffee. Now I am ready to face the day and tackle whatever exciting plans God has in place! I hope that this has helped to give you some ideas to start the morning off right!

"This is the day that the Lord has made. Let us rejoice and be glad in it!" ~Psalm 118:24

Recipe: Chocolate Swirl Cheesecake

Every week, I hope to provide another diabetic friendly recipe. Sometimes good recipes are hard to find, especially when it comes to...my favorite...chocolate treats. This is one that my family tried yesterday for Father's Day. I thought it tasted very good. It is a little more bitter than regular cheesecake simply because there is no sugar in it. However, if you put a tablespoon of fat free Cool-Whip, not only does it make it sweeter, but the Cool-Whip is a free! Enjoy!

Chocolate Swirl Cheesecake

Yield: 16 servings

Ingredients

Crust Ingredients:

• 1-1/4 cups vanilla wafer crumbs
• 4 tablespoons stick butter or margarine, melted
• 2 tablespoons Equal ® Spoonful or Granulated*

Cheesecake Ingredients:

• 3 packages (8 ounces each) reduced-fat cream cheese, softened
• 3/4 cup Equal ® Spoonful or Granulated**
• 2 eggs
• 2 egg whites
• 2 tablespoons cornstarch
• 1 cup reduced fat sour cream
• 1 teaspoon vanilla
• 1 ounce unsweetened chocolate, melted, slightly cooled
• 1 tablespoon fat-free milk
• Chocolate curls (optional)

* May substitute 3 packets Equal sweetener
* May substitute 3 packets Equal sweetener
** May substitute 18 packets Equal sweetener

Directions

1. For Crust, mix vanilla wafer crumbs, butter and 2 tablespoons Equal®. Press onto bottom and 1/2-inch up side of a 9-inch springform pan. Bake in preheated 325F oven 10 minutes. Cool on wire rack while preparing cheesecake.
2. For Cheesecake, beat cream cheese and 3/4 cup Equal® in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites and cornstarch. Fold in sour cream and vanilla until combined. Remove 1/2 cup cheesecake batter. Pour remaining batter over baked crust.
3. Add melted chocolate and fat-free milk to 1/2 cup reserved cheesecake batter; mix well. Place spoonfuls of chocolate mixture on top of cheesecake. Using tip of knife or spatula, gently swirl chocolate batter into cheesecake.
4. Bake in preheated oven 45 to 50 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving. To serve, remove side of pan. Garnish top of cheesecake with chocolate curls, if desired. Cut cake into wedges.

Nutritional Information: (Per Serving)

- Calories = 164

- Protein = 7 grams

- Sodium = 235 mg

- Cholesterol = 57 mg

- Fat = 11 grams

- Carbohydrates = 8 grams

- Exchanges = 1 milk, 2 fat

New to Diabetes

Almost two weeks ago, I was diagnosed with Type 1 diabetes. As you can imagine, it was quite a shock to myself and my family. As I rode to the hospital that day to begin my education on diabetes, I thought about all of the changes that would occur in my life. For starters, I am an avid chocoholic! Chocolate is my favorite food and I rarely go anywhere without some form of it on my person. However, diabetes would change all of that, I thought. I was pondering this when a horrible thought hit me: I can't do needles! How in the world was I going to manage giving myself insulin? But, as with many things in my life, I decided to leave it to God and He would handle it. After all, He has everything under control.

So overall, hospital time was...overwhelming! So much information in so little time! I now think I have a college degree in diabetes...well, maybe not quite yet, but I'm working on it. I found that learning about diabetes, and even just diabetes in general, can easily become frustrating to someone who has just discovered they have it. But fortunately, God is amazing, has so much compassion, and can work miracles...literally! By the second day I was in the hospital, I could somehow inject myself with insulin with out going pale and passing out! I can't explain it, except that God had given me the strength and the ability to handle whatever came my way with this new change.*

My advice: take it one step at a time. Doctors, nurses, family, and friends are there to help and support you-take advantage of that! If there is something that is not understood, keep asking questions until you get it. That will make this new life changing situation so much easier and it can be faced with confidence. Another suggestion if you are a new diabetic: find someone who also has diabetes and talk with them about it. I have a friend who was diagnosed with diabetes about three months before I was. She is about my age. Her advice, suggestions, and understanding made my adjustment SO much better! There are so many people out there with diabetes and they all "get" what you are feeling.

I'll sum up what I have learned in the past couple of weeks in these three points:

1.) Get a routine: You will notice that that is a word everyone uses when talking about diabetes. But it is so important. When you get home and start making meals on your own, write menu plans down on paper so you can always double check. It will feel so much better knowing that you are on track. Stick with times for meals, snacks, insulin, and so forth.

2.) Don't be afraid to ask: Usually after you get home from the hospital, the doctors will have you call in for the next few days to report your numbers. If there is anything unusual going on or you are unclear about something, simply ask! That's why they are there. Even if it is some small thing that you think you should know the answer to, don't let pride get in the way, double check. Also, your family is there to help you. Maybe they don't know quite as much about diabetes as you do, but they can help you check carb counts, insulin numbers, and other things.

3.) Your life is still your life: Even though this is a very big life change, you still have the same friends, same interests, same beliefs, and you are the same person. Obviously, this is a huge change in the levels of chocolate intake that I get, however, I am learning that it just makes me more excited when I do get that chocolatey treat. :) Diabetes shouldn't be your life...it's just one of those things that becomes part of your life.

I hope this helps those of you that may be new to diabetes. One of the first things I heard when I found out I had diabetes was from my diabetic friend. She said, "It's super hard now. But trust me; it gets better." That is so true. Even two weeks after getting the diagnosis, I am feeling better and have a routine. So that is my encouragement to you diabetic newbies: it gets better!

* "For we know that all things work together for good for those who love God and are called according to His purpose." ~Romans 8:28